Vietnamese Pork Belly

Courtesy of this.

Ingredients


Pork Belly
Fish sauce (2 parts)
Sugar (3 parts)
Water (1 part)
Garlic


Method


Slice the pork belly quite thick. Heat it in a frying pan fat/skin side down until golden.

Mix the fish sauce, sugar and water in a bowl. Chop the garlic finely.

Turn the pork belly. Add the garlic. It should take about 5 minutes for the garlic to roast, and for the other side of the pork belly to crisp up.

Add the fish sauce mix to the pan. Let it sizzle and caramelize while stirring.

Remove from pan and add freshly ground black pepper.

Serve with rice, and steam broccoli.

Delicious!

Pork Belly Sandwich

Pork belly... nuff said.

Ingredients

Pork Belly

Rosemary

Shallots

Honey

Balsamic vinegar

Method

Season the pork belly generously with salt and pepper. Rub in lots of rosemary and olive oil. Fry it in a griddle pan for about 4 minutes, then turn it. Make sure you fry the fatty edge too to get it crisped up.

Meanwhile. slice the shallot and fry them gently in butter. When they start to brown, add some honey and then the balsamico. Turn off the heat.

As always, let the meat rest for a minute before serving. I like to let it lie on a piece of kitchen paper to soak up some of the fat if it is excessively greasy.

Layer one side of thick crusty bread with the shallots and place the belly pork on top of it (you might want to slice the pork, depending on the thickness of the pork).